Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Chops With Fruity Apricot Chutney
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A tasty pork chop treat that can be adapted to suit dining under the summer sun or being wrapped up indoors in the winter.
Prep time: 10 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
lean pork chops or loin steaks
175g
dried apricots, chopped
1
red onion, peeled and thinly sliced
2 tablespoons
sweet chilli sauce
1 tablespoon
mango chutney
Juice of 1 lemon
300ml
water
1 tablespoon
fresh chopped coriander
Method
Step 1
Put the apricots in a pan with the onion, sweet chilli sauce, mango chutney, lemon juice and water.
Step 2
Bring to the boil reduce the heat and simmer for 10-15 minutes until reduced and thickened. Remove from the heat, allow to cool and stir through the coriander.
Step 3
Preheat the grill to moderate and cook the pork for 8-10 minutes on each side. Alternatively, cook on a prepared BBQ for 8-10 minutes on each side.
Step 4
Serve the pork with the apricot chutney, new potatoes and green salad or seasonal vegetables.
Tips and Serving Suggestions
Alternatively, cook the chops on a prepared BBQ over direct heat.
Method
Step 1
Put the apricots in a pan with the onion, sweet chilli sauce, mango chutney, lemon juice and water.
Step 2
Bring to the boil reduce the heat and simmer for 10-15 minutes until reduced and thickened. Remove from the heat, allow to cool and stir through the coriander.
Step 3
Preheat the grill to moderate and cook the pork for 8-10 minutes on each side. Alternatively, cook on a prepared BBQ for 8-10 minutes on each side.
Step 4
Serve the pork with the apricot chutney, new potatoes and green salad or seasonal vegetables.
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